Easy Aioli Recipe ~ Blender Recipe (Alioli ~ Ali Olio)

The bold and punchy flavours of aioli – this versatile condiment can be paired with so many dishes, from seafood, grilled meats, salads, with croutons and of course sandwiches. This mild aioli recipe is ideal for people who don’t want too much garlic!

Aioli’s History

Aioli is a sauce from Mediterranean region, specifically in the Provence region of France and Catalonia, in Spain. But this is a highly debated topic, if you’re not worried about the politics of this sauce all you need to know is its DELICIOUS. The name “aioli” comes from the Provençal word for garlic, “ail”, and “oli” meaning oil. The traditional recipe for aioli is a combination of garlic, olive oil, and salt, and it’s traditionally made by hand by crushing and mixing the ingredients together. The sauce is so versatile can can be paired with fish, prawn (shrimp), grilled chicken and pork, and also it works incredibly as a dip for vegetables, as well as being an amazing spread in sandwiches.

Aioli has been popular in the Mediterranean region for centuries and it’s been passed down through generations. The sauce has also been adopted by many other cultures and has evolved over time. Today, there are many variations of aioli, some include the addition of other ingredients such as lemon juice, mustard, and egg yolks.

Aioli has also become popular in other parts of the world, it’s used as a condiment in many restaurants and is also used as an ingredient in many dishes. It’s a versatile condiment that can be used to enhance the flavours of many foods, from sandwiches to seafood, and everything in between.

This aioli recipe is designed to be made with ingredients that you probably already have at home. It’s a more of a family recipe because it uses around half of the usual amount of garlic you’ll find in most recipes. All you need for this aioli recipe is a hand blender, stick blender, liquidizer or food processor. If you don’t have any of these then this recipe can easily be made using a bowl and a whisk or a mortar and pestle. Check this recipe out.

Tips & Tricks

• By blending the garlic whilst submerged in the lemon juice, you get a really mellow garlic flavour, without the bitter punch that hangs on your palette for the rest of the day that sometimes comes with using raw garlic.
• Add the oil slowly when blending, go too quick and it will split.

Yield: 4 Portions

Saffron Aioli

Print

This recipe for Aioli is a delicious and unique twist on the traditional Mediterranean sauce. It's made with egg yolk, garlic and olive oil and infused with the vibrant and aromatic flavour of saffron. The egg yolk emulsifies with the oil and creates a rich and creamy texture, while the saffron adds a unique and delicate flavour to the aioli. This recipe is easy to make and can be done in under 15 minutes. It's perfect as a dip, spread, or as a condiment for meats, fish or vegetables. It's also a great option for vegetarians and it's a delicious way to add some bold and unique flavours to your meal. So, get ready to experience the bold and unique flavours of aioli infused with saffron with this delicious and easy-to-make recipe.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 large garlic clove
• 1/2 a lemon juiced
• 6-7 strands of saffron
• 180 ml / 3/4 cup of a neutral tasting oil
• 30ml Extra virgin olive oil
• Salt

Instructions

1. To a high-sided container, like a measuring cup or pint glass, add the saffron, lemon juice and salt. Leave to sit for 5 minutes to let the saffron bleed its colour.
2. Add the garlic to the container and blend with a stick blender, then add a splash of your neutral-tasting oil and blend until the garlic is fully broken down.
3. Add the egg yolk, and blend until emulsified (fully mixed together), then stream in the rest of your neutral-tasting oil slowly until emulsified.
4. Add water or a dash more lemon juice if needed to thin out the aioli and get to the right consistency.
5. Sprinkle parsley and a drizzle more olive oil over the top.